What this is, is an excellent method for cooking up a big batch of oatmeal just the way you like it, and freezing it into portions without using up all your freezer containers or an entire box of small freezer bags.

My first encounter with a truly big batch of oatmeal was through Hungry Girl. She has a recipe called “Growing Oatmeal Bowl”. The concept is to get twice as much volume from the same amount of rolled oats by doubling the liquid and the cooking time. What a great idea! Then she came up with a multi-serving version of the recipe. I was sold.

At the same time I came across an idea in my Cook’s Illustrated magazine for freezing oatmeal in muffin pans. Genius! Cook the oatmeal, let it cool a bit, scoop it into greased muffin pans and freeze it overnight. Another way to customize these is to press yummy bits into the top of each portion before freezing such as: granola, chopped nuts, coconut flakes, ground flax-seed, chopped apples, blueberries, etc. You’re only limited by your imagination!

The next day, pop ’em out with a butter knife. If they’re really reluctant to pop out, let them sit out for about 10 minutes, then try again. But don’t let them thaw out too much or there’ll be too gooey to transfer to the freezer container.

I always recommend labeling items with the date which is easy to do with a Sharpie directly on a gallon-size freezer bag. If you’re using a big Tupperware-style container, I suggest applying a strip of masking tape and writing on that with the Sharpie.

When you want oatmeal for breakfast, or any time of the day; choose one, two or three portions. Remember, it’s totally fine to have three of these. That’s the actual serving size! Re-heat in the microwave or on the stove top.

You can even pack it for lunch! It’ll thaw out on its own and you can warm it up, or not. It’s better for you than fast food, that’s for sure.